Tag Archives: chicken

Greek Chicken and Potato Traybake

The Greek dish known as kotopoulo skorthato is typically called “Greek garlic-lemon chicken” in English, but the ensemble also includes potatoes, making it a delicious complete meal. OK, so we added a side of roasted broccolini to make it a more veggie-forward dinner.

For this riff, Milk Street used their trusty traybake technique—roasting the ingredients on a rimmed baking sheet in a hot oven to ensure the quickest cooking possible and to develop nice caramelization.

As a finale, toss in black olives, dill and capers to ratchet up the flavors. If using chicken breasts, try to purchase pieces that are close in size so they cook at the same rate. Since we used both thighs (for The Hubs) and breasts (for Yours Truly), we cut the breasts halves in half again, making them more uniform in size to the thighs.

Because we cooked 4 pounds of chicken pieces (25% more), we doubled the spice mixture so that we had enough to sprinkle on all sides of each piece. This meal was sooo flavorful, and not difficult at all!

Don’t use extra-large bone-in chicken breasts if you can help it; 12-ounce pieces work best. If unavoidable, keep in mind that bone-in breasts weighing about 1 pound each require 40 to 50 minutes of roasting.

Greek Chicken and Potato Traybake

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 tsp. dried oregano
  • ¼-½ tsp. red pepper flakes
  • Kosher salt and ground black pepper
  • 4 12-oz. bone-in, skin-on chicken breasts or 3 lbs. bone-in, skin-on chicken thighs, trimmed and patted dry
  • 2 Tbsp. extra-virgin olive oil
  • 1½ lbs. medium Yukon Gold potatoes, not peeled, cut into 1-inch-thick wedges
  • 2 lemons, halved crosswise
  • 8 medium garlic cloves, peeled
  • ½ cup pitted Kalamata olives, roughly chopped
  • 2 Tbsp. drained capers
  • 3 Tbsp. roughly chopped fresh dill, divided

Directions

  • Heat the oven to 475°F with a rack in the middle position. In a large bowl, stir together the oregano, pepper flakes, 1½ teaspoons salt and ½ teaspoon black pepper. Sprinkle 2 teaspoons of the mix onto all sides of the chicken. To the remaining seasoning mix in the bowl, add the oil, potatoes, lemon halves and garlic, then toss to coat.
  • Place the garlic in the center of a rimmed baking sheet, then arrange the chicken, skin up, around the garlic; this placement helps prevent the garlic from scorching during roasting. Arrange the lemons, cut sides up, and the potatoes in an even layer around the chicken. Roast until the thickest part of the breasts (if using) reaches 160°F and the thickest part of the largest thigh (if using) reaches 175°F, about 30 minutes.
  • Using tongs, transfer the chicken and lemon halves to a serving platter. Push the potatoes to the edge of the baking sheet, leaving the garlic in the center. Using a fork, mash the garlic to a rough paste. Add the olives, capers and 2 tablespoons of the dill to the baking sheet, then, using a wide metal spatula, stir and toss the ingredients, scraping up any browned bits.
  • Transfer the potato mixture to the platter, placing it around the chicken. Sprinkle with the remaining 1 tablespoon dill.

http://www.lynnandruss.com

Adapted from a recipe by Rebecca Richmond for Milk Street

Chicken alla Diavolo with Broccoli

Here’s a one-pan meal that has risen to the top of our list—pretty much after one bite! The chicken was amazingly moist and juicy, the broccoli florets cooked just right, and the hot, sour and vinegary peperonicini-garlic topping was a WOW factor!

The chicken for Italian pollo alla diavola, or devil’s-style chicken, usually is spatchcocked and grilled. The name is a reference to cooking the chicken over flames and/or the seasonings that make the bird diabolically spicy.

For this easy weeknight version, Milk Street quick-cooks chicken parts instead of a whole bird, seasons them generously with both red pepper flakes and black pepper, then roasts them on a baking sheet in a very hot oven. The broccoli florets also get tossed onto the baking sheet for a complete one-pan dinner. A simple garlic-lemon pan sauce spiked with peperoncini finishes the dish and adds another layer of piquancy.

We used a whole 4-pound-plus chicken. First because, we both prefer different meat options; and secondly because we like to have the extra parts, neck, back, gizards, ect. for our “body bag” which we store in the freezer until such time we need to make homemade chicken stock again. And a whole chicken is typically cheaper than buying the sum of its parts separately. But, yes it is a bit more work. If you prefer to buy already cut up thighs, and or breasts, by all means, do so.

About that broccoli. Don’t cut the crowns into small florets. Keep them in largish 3-inch pieces so they don’t overcook. The baking sheet will be crowded after the broccoli is added, but both the chicken and broccoli reduce in size during cooking.

Two steps not mentioned in the original directions, but that we think are necessary is to, first, massage the chicken parts with oil so that the rub will adhere to the skin. Second, oil the center of the rimmed baking sheet where the garlic cloves will be, and then drizzle a bit more oil over the cloves.

Chicken alla Diavolo with Broccoli

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 Tbsp. dried thyme
  • 1¼ tsp. red pepper flakes
  • Kosher salt and ground black pepper
  • 4 12-oz. bone-in, skin-on chicken breasts or 3 pounds bone-in, skin-on chicken thighs, trimmed and patted dry
  • ¼ cup plus Tbsp. extra-virgin olive oil, divided
  • 2 lbs. broccoli crowns, cut into 3-inch florets
  • 8 medium garlic cloves, peeled
  • 1 Tbsp. grated lemon zest, plus lemon wedges to serve
  • ½ cup chopped drained peperonicini
  • ¼ cup lightly packed fresh oregano, chopped

Directions

  1. Heat the oven to 475°F with a rack in the middle position.
  2. In a large bowl, stir together the thyme, pepper flakes and 2 teaspoons each salt and black pepper. Sprinkle 2 tablespoons of the mix onto all sides of the chicken. To the remaining seasoning mix in the bowl, add the ¼ cup oil and the broccoli, then toss to coat.
  3. Place the garlic in the center of a rimmed baking sheet, then arrange the chicken, skin up, around the garlic; this placement helps prevent the garlic from scorching during roasting. Arrange the broccoli in an even layer around the chicken. Roast until the thickest part of the breasts (if using) reaches 160°F and the thickest part of the thighs (if using) reaches 175°F, about 30 minutes.
  4. Using tongs, transfer the chicken and broccoli to a serving platter. Transfer the garlic to a medium bowl and, using a fork, mash to a rough paste.
  5. Carefully pour ¼ cup water onto the baking sheet and scrape up any browned bits. Pour the pan juices over the garlic and add the lemon zest and peperoncini, then whisk in the remaining 2 tablespoons oil. Taste and season with salt and pepper.
  6. Pour the sauce over the chicken and broccoli, then sprinkle with oregano. Serve with lemon wedges.

http://www.lynnandruss.com

Recipe by Rose Hattabaugh for Milk Street

Chicken Tagine with Apricots, Butternut Squash and Spinach

WOW, this tagine from Milk Street has it all! The richness of the dish comes from layers of flavor, not from laborious browning. There is a little heat from the cayenne, sweetness from the apricots and butternut squash, saltiness from the olives, a tad of sour from the citrus, acidity from tomatoes, and a bit of crunch from the pistachios.

Instead of using an actual tagine dish, a large Dutch oven does the trick. A fragrant spice paste seasons the chicken and acts as a base for the stew. While preparing the remaining ingredients, trim, cut and season the chicken first to let it absorb the flavors. Apricots add sweetness and vibrant color, that is balanced by briny green olives. An equal amount of carrots can be substituted for the butternut squash.

Don’t drain the diced tomatoes. Their liquid adds sweetness and acidity to the stew.

No, this is not your typical quick weeknight recipe. Not only does it involve a lot of ingredients, it’ll take close to two hours total from prep through time to eat. But it is sooo worth it! Serve the tagine with couscous, rice or warmed pita bread.

Chicken Tagine with Apricots, Butternut Squash and Spinach

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 Tbsp. extra-virgin olive oil, divided
  • Kosher salt and ground black pepper
  • 2 tsp. ground cinnamon
  • 2 tsp. ground cumin
  • 2 tsp.s sweet paprika
  • 1 tsp. ground coriander
  • 1/4 tsp. ground cayenne
  • 1½ lbs. boneless, skinless chicken thighs, trimmed and cut into 1½-inch pieces
  • 1 large yellow onion, thinly sliced lengthwise
  • 4 garlic cloves, peeled and smashed
  • 4 tsp. grated fresh ginger
  • 2½ cups low-sodium chicken broth
  • 1 14-oz. can diced tomatoes
  • 3/4 cup dried apricots, quartered
  • 8 oz. peeled butternut squash, cut into ¾-inch cubes (about 2 cups)
  • 1 cup cracked Greek green olives, pitted and halved
  • 1 cup chopped fresh cilantro, divided
  • 1/4 cup pistachios, toasted and chopped
  • 2 tsp. grated lemon zest, plus 3 Tbsp. lemon juice (1 to 2 lemons)
  • 4 oz. baby spinach (about 4 cups)

Directions

  1. In a small bowl, stir together 2 tablespoons of the oil, 2½ teaspoons salt, ½ teaspoon black pepper, the cinnamon, cumin, paprika, coriander and cayenne.
  2. In a medium bowl, toss the chicken with half the paste, rubbing the meat to coat evenly; set aside.
  3. In a large Dutch oven over medium-high, combine the onion, garlic, remaining 2 tablespoons of oil and ¼ teaspoon salt. Cook until the onion is browned and softened, 7 to 9 minutes.
  4. Add the ginger and remaining spice paste and cook, stirring constantly, for 1 minute.
  5. Add the broth, tomatoes and apricots and bring to a boil, scraping up any browned bits.
  6. Add the chicken, return to a boil, then reduce heat to medium-low and simmer for 10 minutes.
  7. Add the squash and olives, return to a simmer and cook, partially covered, until the liquid has thickened and the squash is tender, 20 to 25 minutes, stirring occasionally and adjusting the heat to maintain a medium simmer.
  8. Meanwhile, in a medium bowl, stir together ½ cup of the cilantro, the pistachios and lemon zest. Stir the spinach into the stew and cook until wilted, 1 to 2 minutes.
  9. Stir in the remaining ½ cup of cilantro and the lemon juice, then taste and season with salt, pepper and more lemon juice, if necessary.
  10. Serve topped with the cilantro-pistachio mixture.

http://www.lynnandruss.com

Recipe by Elizabeth Germain for Milk Street

Citrus Rosemary Chicken

Roast chicken with citrus and herbs? It has my name written all over it! As far back as I can remember, Sunday supper with Mom’s Orange Juice Chicken was a meal I looked forward to all week—and I was one picky eater back then.

Crisp, tangy, and succulent citrus rosemary chicken, seasoned Mediterranean-style with garlic, rosemary, and oregano, and covered in a bold wine and orange marinade. I mean, what’s not to like? This simple twist on roast chicken makes a dish with the perfect balance of savory, tangy, and warm flavors! Delicious and impressive with little work involved. Who’s not with me now?

The citrus marinade in this recipe is made of a combination of wine, orange juice, lime juice, olive oil, tomato paste for color and umami, and fresh garlic, onions, rosemary, and other Mediterranean spices.

We served ours with a Near East rice pilaf dish and a side salad.

According to chef Suzy Karadsheh of The Mediterranean Dish food blog, “The key to great flavor here is to allow the chicken a good 1 to 2 hours in the marinade (refrigerated), and make sure to lift up the chicken skin to spoon some of the garlicky, citrus marinade underneath. If you only have a few minutes, leave the chicken to marinate at room temperature for 30 minutes or so.”

Now you can use a whole chicken and cut it up saving the neck, back and wingtips for homemade stock—which is our typical rodeo—however, this time we purchased precut bone-in, skin-on breasts and thighs. They were well-salted inside and outside the skin, left uncovered in the refrigerator overnight, and marinated for 2 hours prior to cooking.

Once the chicken is out of the oven, allow it 10 minutes to rest before slicing and serving. Then get ready to be amazed! This dish definitely evokes warm, childhood memories, but at a more advanced level, and with more depth of flavor.

Citrus Rosemary Chicken

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 whole chicken, split in half through the backbone; or pre-cut parts (about 3 ½ pounds)
  • Kosher salt
  • 1 cup Pinot Noir
  • 1 orange zested and juiced plus 1 sliced orange
  • 1 lime juiced, plus 1 sliced lime
  • Extra virgin olive oil
  • 3 Tbsp. tomato paste
  • 1 ½ tsp. dried oregano
  • 1 tsp. dried rosemary
  • 1 tsp. sweet paprika
  • 1 tsp. Aleppo pepper
  • 7 to 8 garlic cloves minced
  • 1 yellow onion halved and sliced
  • 1 Tbsp. honey

Directions

  1. Season the chicken with kosher salt on all sides, making sure to season underneath the skin as well. (You can do this one night ahead of time and keep the chicken in the fridge to air-chill uncovered.)
  2. Prepare the citrus marinade. In a large bowl, add the wine, orange juice and zest, lime juice, 3 tablespoons extra virgin olive oil, tomato paste, spices, and a good dash of kosher salt. Add the garlic and onion. Whisk to combine.
  3. Add the chicken and toss to coat, making sure to lift the skin up and spoon some of the marinade underneath (this will give you more flavor). Set aside at room temperature for 30 minutes. Alternatively, cover and refrigerate for an hour or two. (For best results, take it out of the fridge and leave the chicken at room temperature for 30 to 45 minutes before cooking.)
  4. Preheat the oven to 425°F and adjust a rack in the middle.
  5. Transfer the chicken and the marinade to a braising pan. Roast uncovered for 30 minutes, then carefully turn the pan 180 degrees and roast for another 15 minutes or until the chicken is fully cooked and tender (juices should run clear).
  6. In a small bowl, mix together the honey with 1 tbsp of extra virgin olive oil. Carefully remove the chicken from the oven and brush the top with the honey and olive oil mixture.
  7. Switch the oven to the broil function. Return the chicken back to the oven about 6 inches away from the broiler and cook briefly for 3 to 4 minutes, watching for the skin to turn a nice golden brown.
  8. Remove from the heat and finish with lime juice. Add slices of fresh orange and wedges of lime.

http://www.lynnandruss.com

Recipe from The Mediterranean Dish

Spiced Chicken with Corn, Mushrooms and Zucchini

Although summer produce season was nearing its end, we easily scored some fresh corn and zucchini to make this flavorful Spiced Chicken with Corn, Mushrooms and Zucchini. It’s a one pan meal that’s ready in a total of 45 minutes. Cooked in a skillet, the spiced chicken takes on a brick-red hue with a moderately spicy kick. (You can adjust the amount of heat by adding or eliminating the amount of cayenne.)

Here gochugaru—Korean red chile flakes—imbues this one-skillet chicken and vegetable supper with its deep, savory flavor, gentle heat and a hint of smokiness. But don’t fret if you can’t find gochugaru, just substitute ancho chile powder, regular chili powder or chipotle chile powder (or choice) for a delicious but different taste profile. Add more cayenne or eliminate it to adjust the level of heat, which is moderate as written. (Gochugaru can be found at Asian markets, well stocked supermarkets or online.)

I got carried away and pounded the chicken breasts down to a 1/4″ instead of the indicated 1/2″. Not a problem as long as the meat is not overcooked and dried out. Adjust the cooking time so that the poultry registers 160°, then move to a plate and cover with foil.

The amount of chicken we made was over 1 1/2 pounds, which when hammered down made 4 large cutlets, and therefore had to be cooked in 2 batches. Once the veggies are done, pour the accumulated chicken juices into the pan and stir to distribute.

Yes, you can make this meal with frozen corn, but you will suffer from a loss of flavor. This summer was THE BEST corn season we’ve experienced in a long time. And this last batch in particular was astoundingly sweet and juicy!

Spiced Chicken with Corn, Mushrooms and Zucchini

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 1/2 tsp. gochugaru (Korean chile flakes; may substitute ancho chile powder, regular chili powder or chipotle chile powder)
  • 3/4 tsp. kosher salt, divided
  • 1/2 tsp. granulated garlic
  • 1/8 tsp. cayenne pepper, or to taste
  • 1 1/4 lbs. boneless skinless chicken breast, pounded to 1/2-inch thick
  • 2 Tbsp. canola oil or another neutral oil, divided
  • 8 oz. fresh shiitake mushrooms or a mix of mushrooms such as shiitake, oyster and/or cremini, sliced
  • 2 to 3 Tbsp. water, plus more as needed
  • 1/4 cup thinly sliced scallions, white and light green parts, plus dark greens for garnish
  • 1 Tbsp. minced or finely grated fresh ginger
  • 1 medium zucchini (8 ounces), trimmed, quartered lengthwise and sliced 1/2-inch thick
  • 3-4 ears of corn, kernels sliced from cob

Directions

  1. In a small bowl, combine the gochugaru, 1/4 teaspoon salt, the granulated garlic and cayenne pepper. Sprinkle the spice mixture onto both sides of the chicken, rubbing it in a little with your fingers.
  2. In a large skillet over medium-high heat, heat 1 tablespoon oil until shimmering. Add the chicken to the pan, reduce the heat to medium and cook until cooked through, 4 to 5 minutes per side. Transfer the chicken to a plate.
  3. Add the remaining 1 tablespoon oil to the pan, followed by the mushrooms and 1/4 teaspoon salt. Add the water if the pan seems dry, and cook, stirring occasionally, until the mushrooms have released their liquid and begin to brown, about 5 minutes.
  4. Stir in the scallions and ginger and cook until they soften, about 1 minute.
  5. Add the zucchini, corn and the remaining 1/4 teaspoon salt and cook until the vegetables are tender, 3 to 5 minutes. If the pan seems dry, add more water as needed, a couple of tablespoons at a time.
  6. Pour any accumulated juices from the chicken into the pan with the vegetables, and then slice the chicken into strips.
  7. Serve the vegetables with the sliced chicken on top or on the side.

http://www.lynnandruss.com

Loosely adapted from a recipe by Laura Chase de Formigny for The Washington Post

Grilled Chicken Salmoriglio, Diliziusu!

With only 5 ingredients plus the poultry pieces, pretty much anyone can tackle this super flavorful grilled chicken. We just oohed and ahhed while savoring every juicy bite. Once you taste it, I’m betting you’ll add it to your regular rotation.

Extra-virgin olive oil, lemon, garlic and herbs comprise salmoriglio, a sauce/marinade from southern Italy (specifically, Calabria and Sicily). This version is made with grated zest; some of the mixture is used for marinating bone-in chicken parts, then the juice from grilled lemon halves is added to finish the sauce just before serving.

Grilling the lemons before juicing them mellows their sharpness and acidity, adding a subtle sweetness to the sauce. We used a mixture of bone-in chicken breasts and thighs (can also include drumsticks or leg quarters). Keep in mind that the white meat is done at 160°F and the dark meat at 175°F, so the breasts may finish ahead of the dark meat. Our white meat actually took longer because one of the pieces was quite thick, so it’s good to have an instant read thermometer on hand.

If using white meat, cut the breasts halves in half again to make the pieces more uniform in size with the dark meat. Don’t use a fork to move the chicken pieces on the grill. A fork creates holes that allow juices to escape, resulting in drier meat. Use tongs instead—oh, and don’t forget protective gloves especially when squeezing those charred lemon juices into the salmoriglio sauce, they are HOT!

As sides, we served ours with a wedge salad and Patates a la Sal (Wrinkly Potatoes). They are cooked in very salty water—like the sea. By the time they are cooked through, the salt water evaporates and the potato skins become wrinkled with a white dusting of salt. They are especially tasty with a roasted garlic aioli.

Diliziusu!!

Grilled Chicken Salmoriglio

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 lemons
  • ½ cup extra-virgin olive oil
  • 2 medium garlic cloves, finely grated
  • 1 tsp. dried oregano, crumbled
  • Kosher salt and ground black pepper
  • 3 lbs. bone-in, skin-on chicken parts, trimmed
  • ¼ cup chopped fresh flat-leaf parsley

Directions

  1. Grate 2 teaspoon zest from the lemons, then halve the lemons crosswise and set aside.
  2. In a small bowl, stir together the zest, oil, garlic, oregano, 1¼ teaspoons salt and ½ teaspoon pepper. Transfer ¼ cup of the mixture to a large bowl, add the chicken and turn to coat. Marinate at room temperature while preparing the grill.
  3. Prepare a charcoal or gas grill for indirect cooking.
  4. Place the chicken skin side up on the cooler side of the grill. Cover and cook for 15 minutes. Using tongs, reposition the chicken so that the pieces furthest from the fire are now closest; keep the chicken skin-side up. Re-cover and continue to cook until the thickest part of the breast, if using, reaches 160°F or the thickest part of the thighs and drumsticks, if using, reach 175°F, another 5 to 10 minutes.
  5. Using tongs, flip the chicken skin-side down onto the hot side of the grill. Cook until the skin is lightly browned and crisp, 1 to 2 minutes, moving the chicken as needed to avoid flare-ups. Transfer the chicken skin side up to a platter and let rest for about 5 minutes.
  6. While the chicken rests, cut each lemon in half and grill the lemon halves cut side down on the hot side of the grate until grill-marked, 2 to 3 minutes.
  7. Squeeze 2½ tablespoons juice from 1 or 2 of the grilled lemon halves, then stir the juice along with the parsley into the reserved garlic-lemon oil to make the salmoriglio.
  8. Transfer the chicken skin side up to a platter and let rest for about 5 minutes.
  9. Serve the sauce and the remaining grilled lemon halves with the chicken.
After the chicken is plated, serve the sauce
as a topping for the meat.

http://www.lynnandruss.com

Recipe by Laura Russell from Milk Street